Where has the time gone?

Wow, its been five years since I last posted! I can't believe how quickly time has flown. Due to Covid-19, we have been given back our most precious commodity of time, this is a problem for me, as I am not used to having idle time, but trying to make the best of it.  With that being said hoping to update this blog more frequently, feel free to comment below or text me any recipes you would like to add.  Hoping to be more consistent with updating current favorites, as well as family classics, stay tuned, as I am contacting the aunts for their delicious recipes, including cookies, cheesecake and Aunt Dee's famous ambrosia!  Interestingly enough I feel like this information should be in Instagram these days, but I decided since this is where it started this is where it will remain.  Hope you enjoy the Monte/ Nuzzo family favorites. 

Vegan Banana Bread

Dean has had an egg allergy for as long as we can  remember, so I have been always on the hunt for the best of the best eggless recipes.  After trying a few other banana bread recipes this is the one that is a definite winner.  This vegan recipe will not disappoint.  At the beginning of quarantine Madeline and I had this on heavy rotation, as it was a no brainer to make use of our bananas that were overripe.  We haven't made it in a while, but after Madeline begging and pleading we recently made a loaf.  After the smell of it in the oven and tasting the first bite, I instantly remember why we were making it so often.
Ironically 1- Dean doesn't even like banana bread, so there is no reason to leave out the eggs.
2- More excitingly his wonderful allergist at Mt. Sinai recently food challenged him to eat baked eggs and now we are supposed to add eggs cooked in baked goods to his diet!  YAY!!!!!!  This is absolutely amazing for him, as well as his parents;)  Not sure who is the most excited myself, Dean, Kenny or Madeline, as this is a long time coming.


Here is the vegan banana bread recipe, which we know you will enjoy.  Madeline and I might have to go back to the test kitchen and start testing out a few recipes that now include eggs ;)  Naturally,  I love to make modifications.  I used 1/4 whole wheat flour and 1 1/2cups all purpose white flour, added some ground flaxseeds, used olive oil and left out the walnuts for now, but will be adding them in when Dean's outgrows that allergy.

VEGAN BANANA BREAD (HEALTHY + EASY)

★★★★★

 

5 from 70 reviews

A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
 
• Cook Time: 55 min
 
• Total Time: 1 hour 5 minutes
• Yield: 8 - 10 slices 1x
• Category: Quick Bread
• Method: bake
• Cuisine: American
• Diet: Vegan

SCALE

ingredients

• 1 3/4 cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
• 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of mineral salt
• 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
• 1/4 cup (56 ml) almond milk, use only if needed

optional tasty add-ins:

• 1/2 – 2/3 cup chopped walnuts
• 1/4 –  1/2 cup chocolate chips (mini or regular)
• 1 teaspoon cinnamon

instructions

Preheat oven to 350 degrees F. Grease your loaf pan.

One bowl: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add more milk, especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Seasoned Oven-Roasted Chicken

Recipe

Ingredients

8

boneless skinless chicken breast halves (about 2 lb)

1

tablespoon olive or vegetable oil

1 1/2

teaspoons parsley flakes

1

teaspoon seasoned salt

1

teaspoon garlic pepper blend

1

teaspoon dried basil leaves

Directions

• 1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish.
• 2Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 3Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.

Notes: Kenny used Seven Seas packaged dressing mix and a little water.

Pancake

Recipe

INGREDIENTS

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg (I used Ener-G egg replacer)
• 1 tablespoon vegetable oil
• (Also added 1-2 tablespoons of pumpkin or squash)
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
• DIRECTIONS
• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

New York Crumb Cake

According to Aunt Linda this recipe is pretty close to Grandpa Auggie's crumb cake.  Looking forward to trying it.    

INGREDIENTS

• 2 tablespoons canola oil, plus more for pan
• 4 cups all-purpose flour, plus more for pan
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup packed light-brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• Confectioners' sugar, for dusting

DIRECTIONS

1. STEP 1

   Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

2. STEP 2

   Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

3. STEP 3

   Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

4. STEP 4

   Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Whole Wheat Brownies

Brownie recipe

Recipe

INGREDIENTS

• 6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup whole-wheat flour (spooned and leveled)
• 1/3 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon baking soda
• 1 cup packed light-brown sugar
• 1 1/4 cups unsweetened applesauce
• 1 large egg
• 8 ounces semisweet chocolate, coarsely chopped

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

2. STEP 2

   In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.

3. STEP 3

   Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.